Tuesday, July 9, 2013

Dinner rolls are a staple for any meal. Have you ever wanted to make your own? Check out this great recipe for soft and delicious dinner rolls. You can make them from scratch and serve them with your next meal. You can learn more at The Kitchn.

How to Make Soft & Tender Dinner Rolls

Makes 12 rolls

What You Need

Ingredients

1 tablespoon active-dry yeast

1/2 cup (4 oz) warm water

1/2 cup (4 oz) milk (whole, 2%, or skim)

1 large egg

2 tablespoons vegetable oil

2 tablespoons sugar

1 teaspoon salt

3 cups (15 oz) all-purpose flour

1 tablespoon butter

EquipmentStanding mixer or a mixing bowl, if making rolls by handBench scraper or sharp knifeParchment paper9x13 baking dish

Instructions

1. Combine the ingredients for the dough: In
the bowl of a standing mixer (or a large bowl, if mixing by hand), stir
the yeast into the warm water and let it sit until dissolved. In a
separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add
this to the yeast mixture and stir until combined. Add all the flour and
stir until it forms a shaggy dough. 2. Knead the dough: Knead
at low speed, or by hand against the counter, for 8-10 minutes, until
smooth but slightly tacky. It should spring back when poked.3. Let the dough rise: Cover the mixing bowl and let the dough rise in a warm spot until doubled in bulk, about an hour.4. Shape the rolls: Dust
your work surface with a little flour and turn the risen dough out on
top. Divide the dough into 12 pieces with a bench scraper. To shape into
rolls, tuck the edges underneath to form a plump little package, then
roll the dough against the counter or between your palms until round. → Read more about this technique: How to Shape Dinner Rolls.5. Heat the oven and let the rolls rise: Line
a 9x13 pan with parchment and spray with nonstick coating. Arrange the
rolls inside the pan spaced a little apart. Let the rolls rise until
they look pillowy and fill the pan roughly 30-40 minutes.While the rolls are rising, pre-heat the oven to 375°F.6. Brush the rolls with butter. Melt the butter and brush it over the risen dinner rolls. This helps the tops to brown and keeps the crust soft. 7. Bake the rolls: Bake the rolls until golden, 15-18 minutes.Lift
the rolls from the pan using the parchment and let the rolls cool on a
wire rack until cool enough to handle. They are best if eaten within a
day or two, but will keep in an airtight container on the counter for up
to a week. Rolls can also be frozen for up to 3 months and reheated in a
warm oven.

Additional Notes:

Whole Wheat Rolls: Substitute 1/2-1 cup of the
all-purpose flour with whole wheat flour and prepare the recipe as
usual. The texture of the rolls will be a bit more dense, but still very
delicious.

Doubling the Recipe: Double all of the
ingredients except for the yeast. To make even more rolls, it's best to
prepare separate batches as the dough becomes too cumbersome to work
with easily.

Baking Rolls on a Sheet Pan: These rolls
can also be backed on a sheet pan if you'd prefer not to have the
tear-away edges. Line a sheet pan with parchment or non-stick liner and
space the rolls a few inches apart.